My Nonna (grandmother) made this frittata in Italy as a child and teen, and they often ate it for brunch after church, slightly cooled, with toast spread with ricotta and fresh coffee grounds. You can add any variation of veggies and cheeses; that’s a big reason I love it!
Grease a pie pan or dish.
Sautee onions and garlic in olive oil on stove top. Add your veggies (broccoli, zucchini, asparagus, bell peppers, beets, potatoes, spinach, or anything else you like) cook until softened. Then add salt and pepper and fresh herbs to taste.
Slide the veggies into your greased pie pan or dish, sprinkle the cheese on top (cheddar, soft goat, parmesan, muenster, anything really!) and pour the eggs evenly overtop.
Put in preheated 350 oven for 20 mins or until it’s set and firm, but not too dry.
Let set for a while and cool a bit. Serve hot or cold!